Wine, seafood, steak and strawberries are the first foods that come to mind when I think about popular Valentine’s Day ingredients. Steak and seafood are pricier ingredients and strawberries aren’t in season so restaurants can easily mark up these items on a holiday known for romance and splurging. If you’ve ever worked in a restaurant, you know how high they can mark up alcohol, sometimes as much as 80%!
To be honest, I’d rather splurge on ingredients and make a great dinner at home. Okay, maybe that’s not entirely true. I’d rather have someone else cook it for me, but since Tom is not a fan of cooking, it’s definitely more preferable for me to make us dinner than to go out.
But you don’t need to splurge on every ingredient. A fancy looking meal can almost always be made with fairly affordable ingredients. In the case of this recipe I was very lucky that I was able to use scallops we had gotten for a great price.
One of the first wines I ever tried (and actually liked) was made by Robert Mondavi. In the past year or so, my wine tastes have finally evolved enough to prefer a less sweet wine like a Sauvignon Blanc, so I’m sure you can imagine how excited I was to find out that we were going to be receiving a bottle as part of #FreshTastyValentines and it surely doesn’t hurt that the Woodbridge wines are very affordable. In my area they go for $10-15 a bottle.
Woodbridge by Robert Mondavi
began over thirty years ago, when Robert Mondavi had a goal of getting great California wine on every table in America. In 1979 he established the Woodbridge Winery near his childhood home of Lodi, California to make fruit-focused wines for everyday drinking. They are providing a prize package for the raffle. One #FreshTastyValentines winner will receive two bottles of Woodbridge by Robert Mondavi wine – one bottle of Sauvignon Blanc and one bottle of Pinot Noir. Cheers!
Scallops with White Wine Sauce
Source: Cookaholic Wife creation
- 10 sea scallops, rinsed and patted dry
- 3 tbsp. unsalted butter, divided
- 1 large garlic clove
- 1/4 cup Robert Mondavi Sauvignon Blanc
- 1/4 cup fresh parsley, chopped
- 1 tsp. fresh lemon juice
- salt and pepper
1. Melt 1 1/2 tbsp. butter in a medium skillet over medium high heat. Season both sides of the scallops with salt and pepper and place into the skillet. Cook for 3 minutes on each side or until golden.
2. Transfer the scallops to a plate and keep warm.
3. Add the remaining butter, the garlic, wine, parsley and lemon juice to the skillet. Bring to a simmer and allow to simmer for 5-7 minutes or until slightly thickened. Return the scallops to the pan for 1 minute or until heated through. Serve immediately.
I served the scallops with linguine pasta and sauteed green beans.
This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.
Don’t forget to enter the giveaway!
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Disclaimer: I received Sauvignon Blanc and Pinot Noir wines from Woodbridge by Robert Mondavi as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received.
Find Woodbridge by Robert Mondavi on Facebook: here